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Chapter Summary

This section presents the list of reference books and articles that occur in the book titled Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization. The book focuses on the aspects of food production inside the restaurant through the agency of the food worker. Given the fact that the author centres most of the research on the figure of the pizza chef, it summarizes the scholarly works on food producers. The book is mainly devoted to white and blue collar occupations, as in the Western tradition of the sociology of work and occupation.

Keywords:blue collar occupation; food producers; Japan; white collar occupation



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